PEACH FROZEN MOUSSE

Source of Recipe

List of Ingredients

Peel and slice about 1 cup of the peaches. Place sliced peaches in food processor and pur�e the peaches. Refrigerate the pur�e.

In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until thick and lemony in colour. Stir in the lemon juice. Cook over hot water, stirring constantly, until the mixture has thickened, about 4 minutes. Cool to room temperature and fold in the peach pur�e. Chill in the refrigerator.

In a mixing bowl, beat the egg whites until foamy. Gradually add remaining sugar, beating until the meringue is stiff. Fold into peach mixture. Spoon the peach mousse into 8 custard cups and freeze.

In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturer�s instructions.

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer�s instruction. Transfer to covered container and freeze until firm.

Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine�s manufacturer. Add pecan after ice cream begins to harden.

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer�s instructions.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.

In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon.

Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly. Freeze in a ice cream maker according to the manufacturer�s directions

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturer�s instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.

Combine the milk and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the cream.

Beat the egg yolks and sugar until pale yellow . Gradually beat in the milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Strain through sieve into a large bowl and chill. Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.

Chop the chocolate into very small pieces. In a 2 1/2 quart sauce pan, bring the water and sugar to a boil and cook until the sugar dissolves. Place the chocolate in a bowl and pour the boiling syrup over it. Stir the chocolate till completely melted. Cool to room temp. and stir in the coffee, liqueur and vanilla. Churn the sorbet in an ice cream machine and transfer to bowl, press a layer of plastic wrap across the surface, and place in freezer.

LEMON SORBET

1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest

In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.

Freeze the mixture in a ice cream machine, according to the manufacturer�s instructions

ORANGE SORBET

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction

PINEAPPLE SORBET

1 pineapple
juice of 1 lemon
2 cups water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Pur�e the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the pur�e. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction.

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.

Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water. Sieve together the cocoa and sugar, then whisk them in. Simmer, stirring, until you are sure the sugar has dissolved completely since undissolved sugar will cause the sauce to crystallize later. Add the chocolate, stirring, until melted; blend in the butter and heavy cream. Bring to a full boil for 15 seconds. Remove from heat, and blend in the salt and vanilla. Serve warm.

Refrigerate in a covered jar, and place the jar in a pan of simmering water to reheat.

Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.

In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375�F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.

Mix ingredients in smaller coffee can. Put top on smaller can. Put smaller can in larger can add ice and salt in layer. Put top on larger can. Roll can on flat surface. It will take approximatly 30 minutes. When the start to melt, replace it and add more salt. Scrap down sides of smaller can every ten min until firm.

Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.

Drop about 4 teaspoons of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.

When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.

PEACH FROZEN MOUSSE

8 peaches
4 eggs; separated
3/4 cup sugar
1/4 cup lemon juice

Peel and slice about 1 cup of the peaches. Place sliced peaches in food processor and pur�e the peaches. Refrigerate the pur�e.

In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until thick and lemony in colour. Stir in the lemon juice. Cook over hot water, stirring constantly, until the mixture has thickened, about 4 minutes. Cool to room temperature and fold in the peach pur�e. Chill in the refrigerator.

In a mixing bowl, beat the egg whites until foamy. Gradually add remaining sugar, beating until the meringue is stiff. Fold into peach mixture. Spoon the peach mousse into 8 custard cups and freeze.

In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturer�s instructions.

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer�s instruction. Transfer to covered container and freeze until firm.

Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine�s manufacturer. Add pecan after ice cream begins to harden.

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer�s instructions.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.

In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon.

Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly. Freeze in a ice cream maker according to the manufacturer�s directions

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturer�s instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.

Combine the milk and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the cream.

Beat the egg yolks and sugar until pale yellow . Gradually beat in the milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Strain through sieve into a large bowl and chill. Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.

Chop the chocolate into very small pieces. In a 2 1/2 quart sauce pan, bring the water and sugar to a boil and cook until the sugar dissolves. Place the chocolate in a bowl and pour the boiling syrup over it. Stir the chocolate till completely melted. Cool to room temp. and stir in the coffee, liqueur and vanilla. Churn the sorbet in an ice cream machine and transfer to bowl, press a layer of plastic wrap across the surface, and place in freezer.

LEMON SORBET

1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest

In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.

Freeze the mixture in a ice cream machine, according to the manufacturer�s instructions

ORANGE SORBET

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction

PINEAPPLE SORBET

1 pineapple
juice of 1 lemon
2 cups water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Pur�e the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the pur�e. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction.

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.

Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water. Sieve together the cocoa and sugar, then whisk them in. Simmer, stirring, until you are sure the sugar has dissolved completely since undissolved sugar will cause the sauce to crystallize later. Add the chocolate, stirring, until melted; blend in the butter and heavy cream. Bring to a full boil for 15 seconds. Remove from heat, and blend in the salt and vanilla. Serve warm.

Refrigerate in a covered jar, and place the jar in a pan of simmering water to reheat.

Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.

In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375�F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.

Mix ingredients in smaller coffee can. Put top on smaller can. Put smaller can in larger can add ice and salt in layer. Put top on larger can. Roll can on flat surface. It will take approximatly 30 minutes. When the start to melt, replace it and add more salt. Scrap down sides of smaller can every ten min until firm.

Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.

Drop about 4 teaspoons of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.

When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.

PEACH FROZEN MOUSSE

8 peaches
4 eggs; separated
3/4 cup sugar
1/4 cup lemon juice

Peel and slice about 1 cup of the peaches. Place sliced peaches in food processor and pur�e the peaches. Refrigerate the pur�e.

In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until thick and lemony in colour. Stir in the lemon juice. Cook over hot water, stirring constantly, until the mixture has thickened, about 4 minutes. Cool to room temperature and fold in the peach pur�e. Chill in the refrigerator.

In a mixing bowl, beat the egg whites until foamy. Gradually add remaining sugar, beating until the meringue is stiff. Fold into peach mixture. Spoon the peach mousse into 8 custard cups and freeze.

In a heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.

In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.

Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.

Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturer�s instructions.

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer�s instruction. Transfer to covered container and freeze until firm.

Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine�s manufacturer. Add pecan after ice cream begins to harden.

Place the chocolate shaving and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add the sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer�s instructions.

Just before the ice cream is done, add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.

Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

In a medium saucepan combine the milk, cream and coconut milk. Bring to a boil over medium heat. Remove from heat and let it sit for at least 1 hour. Return the saucepan to low heat and bring the mixture to a simmer.

In a mixing bowl, whisk the egg yolks and the sugar until light and fluffy. Slowly add the warm milk mixture while constantly whisking. Pour this mixture back into the saucepan and heat over low heat until the mixture thickens and coats the back of a spoon.

Remove the mixture from heat and let it cool. Add the vanilla and chill thoroughly. Freeze in a ice cream maker according to the manufacturer�s directions

Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.

Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturer�s instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.

Combine the milk and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the cream.

Beat the egg yolks and sugar until pale yellow . Gradually beat in the milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Strain through sieve into a large bowl and chill. Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.

Chop the chocolate into very small pieces. In a 2 1/2 quart sauce pan, bring the water and sugar to a boil and cook until the sugar dissolves. Place the chocolate in a bowl and pour the boiling syrup over it. Stir the chocolate till completely melted. Cool to room temp. and stir in the coffee, liqueur and vanilla. Churn the sorbet in an ice cream machine and transfer to bowl, press a layer of plastic wrap across the surface, and place in freezer.

LEMON SORBET

1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest

In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.

Freeze the mixture in a ice cream machine, according to the manufacturer�s instructions

ORANGE SORBET

2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction

PINEAPPLE SORBET

1 pineapple
juice of 1 lemon
2 cups water
1 cup sugar

Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Pur�e the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the pur�e. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction.

In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.

Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water. Sieve together the cocoa and sugar, then whisk them in. Simmer, stirring, until you are sure the sugar has dissolved completely since undissolved sugar will cause the sauce to crystallize later. Add the chocolate, stirring, until melted; blend in the butter and heavy cream. Bring to a full boil for 15 seconds. Remove from heat, and blend in the salt and vanilla. Serve warm.

Refrigerate in a covered jar, and place the jar in a pan of simmering water to reheat.

Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.

In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375�F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.

Mix ingredients in smaller coffee can. Put top on smaller can. Put smaller can in larger can add ice and salt in layer. Put top on larger can. Roll can on flat surface. It will take approximatly 30 minutes. When the start to melt, replace it and add more salt. Scrap down sides of smaller can every ten min until firm.

Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.

Drop about 4 teaspoons of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.

When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.

PEACH FROZEN MOUSSE

8 peaches
4 eggs; separated
3/4 cup sugar
1/4 cup lemon juice

Recipe

PEACH FROZEN MOUSSE

Peel and slice about 1 cup of the peaches. Place sliced peaches in food processor and pur�e the peaches. Refrigerate the pur�e.

In top of a double boiler, beat the egg yolks with 1/2 cup of sugar until thick and lemony in colour. Stir in the lemon juice. Cook over hot water, stirring constantly, until the mixture has thickened, about 4 minutes. Cool to room temperature and fold in the peach pur�e. Chill in the refrigerator.

In a mixing bowl, beat the egg whites until foamy. Gradually add remaining sugar, beating until the meringue is stiff. Fold into peach mixture. Spoon the peach mousse into 8 custard cups and freeze.